Simple and Moist Coconut Cake
A tender and flavorful coconut cake that remains moist and fluffy for days, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until blended.
- Gradually add the wet ingredients to the dry mixture, stirring gently.
- Fold in the shredded coconut until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve with whipped cream or toasted coconut, if desired.
Notes
Store leftovers in an airtight container. This cake can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Find it online: https://us.recipesfood.org/simple-moist-coconut-cake/
